You can adapt to your liking — I have also made this a ton of times with literally a whole head of garlic
cloves added to the mix.
Not exact matches
To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the frid
To make the tartar sauce, finely mince 1
clove of garlic and
add it
to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the frid
to a mortar, then
add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next
add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and
mix everything until it's well
mixed, then cover the mortar with seran wrap and
add it
to the frid
to the fridge
Add the cinnamon, ginger, salt, nutmeg,
cloves and allspice and
mix on low
to incorporate.
Deconstructed Hummus Salad 1 garlic
clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon,
add more
to taste if needed) 1 tablespoon water salt,
to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of
mixed greens (note: I also had about 2 cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6
cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown /
Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had
to use dried) until stock is reduced
to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required
to cook the beans / When both are done
mix together with salt (start w / 1 teaspoon) and pepper
to taste / Cook together for another 10 minutes / Good stuff.
I followed most of the suggestions here, using bacon (and vegetable oil for my last batch; I did four rounds of searing my meat pieces), a
mix of spices (reduced cumin
to 1t,
added.25 t each of
cloves and cinnamon), beer & chile water instead of plain water for Step 4.
Add on:
mix 1 tbl hemp hearts, 1 teaspoon sweetener of choice, and sweet spices of your choice (I like 1/2 tsp cinnamon, a pinch of
cloves, and 1/8 tsp ginger, then layer hemp spice
mix with oatmeal, reserving some
to sprinkle on topReplyCancel
Peel and cut the onion into quarters,
add it
to the processor, along with the garlic
cloves, and process until finely chopped,
add them
to the
mixing bowl.
Begin my making the yogurt aioli first, finely mince 2
cloves of garlic and
add them
to a mortar, using a pestle, pound the garlic until you form a paste, then
add 1 cup of Greek yogurt, 1 teaspoon of freshly squeezed lemon juice, season with sea salt and freshly cracked black pepper and
mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish olive oil into the mortar while you continue
to stir, cover the mortar with seran wrap and
add it
to the fridge
Finely mince 1
clove of garlic and
add to a mortar, using a pestle, pound down on the garlic until you form a paste, then
add 1 cup of Greek yogurt and the minced spinach mixture into the mortar, also
add 1/2 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper,
mix everything together until well
mixed, cover with seran wrap and
add to the fridge
I like
to add a bunch of smashed garlic
cloves in the
mix too, which perfume the dish nicely.
Take a large
mixing bowl and
add flour, baking powder, salt, nutmeg powder and
cloves powder
to it.
And, just used the end of my groceries
to make it with what I had: 1/2 cup of pizza sauce (I
added at the end but next time might
mix it with the eggs), bag of frozen onions & peppers, 3
cloves of toasted garlic, 1 tsp or so of nutritional yeast & topped with toasted pepitas.
To make the yogurt aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the frid
To make the yogurt aioli, finely mince 2
cloves of garlic and
add them
to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the frid
to a mortar, using a pestle pound the garlic until you form a paste, then
add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper,
mix it until it's well
mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue
to mix, cover the mortar with seran wrap and add it to the frid
to mix, cover the mortar with seran wrap and
add it
to the frid
to the fridge
To make the batter add 1/2 cup of all - purpose flour into a bowl, make a well in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2 tablespoons of water and mix everything together, finely mince 1 clove of garlic and finely dice 1/2 of an onion and add them to the batter, then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mix
To make the batter
add 1/2 cup of all - purpose flour into a bowl, make a well in the middle and crack 1 organic egg into the well, lightly beat the egg without
mixing it with the flour, then
add 2 tablespoons of water and
mix everything together, finely mince 1
clove of garlic and finely dice 1/2 of an onion and
add them
to the batter, then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mix
to the batter, then
add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black pepper and the minced spinach,
mix everything together until well
mixed
Begin by making the marinara sauce first, finely mince 2
cloves of garlic, then heat a small sauce pan with a medium heat and
add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot,
add the minced garlics,
mix with the oil and cook for about 30 seconds, then
add 1 cup of tomato puree, 1/2 teaspoon on dried parsley, 1/2 teaspoon of dried oregano, 1/4 teaspoon of white sugar, season with sea salt and freshly cracked black pepper,
mix everything together and lower the fire
to a LOW heat
Finely mince 1
clove of garlic,
add it
to a mortar and pound it with a pestle until you form a paste, then
add 1 cup of Greek yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried dill, season with sea salt and freshly cracked black pepper and
mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue
to stir, once finished cover with seran wrap and
add the sauce
to the fridge
Meanwhile, thinly slice 2
cloves of garlic and thinly slice 2 large onions, heat a sauce pan with a medium heat and
add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot
add the sliced garlic and onions
to the pan, you want
to mix this occasionally, after about 15 minutes,
add a 1/4 teaspoon of white sugar (helps
to caramelize the onions) and continue
to mix occasionally, after 20 minutes season the onions with 1/2 teaspoon of dried thyme, sea salt and freshly cracked black pepper,
mix everything together and transfer the caramelized onions
to a plate and set aside
To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season with sea salt, freshly cracked black pepper, a pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together and lower the fire to a LOW he
To make the spicy tomato sauce finely mince 2
cloves of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat and
add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot
add the minced garlic and minced cayenne pepper,
mix with the oil and immediately
add the diced onions, cook for about 3 minutes, then
add 1 1/2 cups of tomato puree, season with sea salt, freshly cracked black pepper, a pinch of white sugar and 1 bay leaf,
mix everything together, after about 5 minutes
add a 1/4 cup of white wine,
mix it all together and lower the fire
to a LOW he
to a LOW heat
To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the frid
To make the yogurt aioli, finely mince 1
clove of garlic,
add it
to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the frid
to a mortar and using a pestle pound down on the garlic until you form a paste, then
add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and
mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue
to mix, cover with seran wrap and add to the frid
to mix, cover with seran wrap and
add to the frid
to the fridge
Begin by making the garlic yogurt sauce, finely mince 1
clove of garlic and
add it
to a mortar, using a pestle pound down on the garlic until you form a paste, then
add 1 cup of Greek yogurt, 1/2 teaspoon onion powder, 1/2 teaspoon dried dill and 1/2 teaspoon fresh lemon juice, season generously with sea salt and freshly cracked black pepper and
mix everything together until well combined, cover with seran wrap and
add it
to the fridge
Finely mince 2
cloves of garlic and them
to a mortar,
add 1 tablespoon of rinsed capers and pound with the garlic until you form a paste, then
add 1 tablespoon of dijon mustard, 1 teaspoon of fresh lemon juice, season with sea salt and freshly cracked black pepper, and
mix everything together
Finely mince 1
clove of garlic, finely dice 1/2 onion, finely dice 5 sundried tomatoes and
add to the bowl, then
add 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried thyme and
mix everything together until well
mixed
To make the marinade, finely mince 1 clove of garlic and add to a bowl, also add 2 tablespoons of extra virgin Spanish olive oil, 2 tablespoons of white wine, 1 teaspoon of freshly squeezed lemon juice, 1/2 tablespoon of dijon mustard, 1 teaspoon of dried thyme, and whisk everything together until well mix
To make the marinade, finely mince 1
clove of garlic and
add to a bowl, also add 2 tablespoons of extra virgin Spanish olive oil, 2 tablespoons of white wine, 1 teaspoon of freshly squeezed lemon juice, 1/2 tablespoon of dijon mustard, 1 teaspoon of dried thyme, and whisk everything together until well mix
to a bowl, also
add 2 tablespoons of extra virgin Spanish olive oil, 2 tablespoons of white wine, 1 teaspoon of freshly squeezed lemon juice, 1/2 tablespoon of dijon mustard, 1 teaspoon of dried thyme, and whisk everything together until well
mixed
pinch saffron threads 1 cup freshly boiled water 4 teaspoons garlic flavored oil (I used olive oil and sauteed a smashed
clove of garlic) 6 scallions (didn't have it — sprinkled about 2 teaspoons dried onion flakes and sauteed lightly w garlic) 1/2 teaspoon dried tarragon (or dill or dried basil) 1/2 cup vermouth or dry white wine 14 - ounce diced tomatoes (fire - roasted
adds more depth of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or
to taste 1 pound frozen
mixed seafood (I used 5 - 6 oz.
I
added a few garlic
cloves to the roasted veg
mix and served with greens on the bottom instead of the top (I like them
to wilt a bit under the hot vegetables).
Of course, if you make it regularly you are likely
to do some tweaks; the pepper
mix is infinitely variable, and other ingredients (all in small quantities) might be
added; some common ones are citrus - orange or lime, most likely - sweet spices such as cinnamon,
clove or allspice (in very small amounts), chocolate or coffee, different herbs (Mexican oregano, thyme, cilantro are possibilities), celery.
To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set asi
To make the the mojo picon sauce
add a 1/2 inch thick slice of baguette bread and 2
cloves of garlic
to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set asi
to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled
add the toasted bread and roasted garlics
to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set asi
to a tall plastic cylinder or food processor, also
add 1
clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld
mixer or food processor, puree everything until it's well pureed, then transfer
to a bowl and set asi
to a bowl and set aside
To make the garlic aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound down on the garlic until your form a paste, then add 1 egg yolk, 1/2 teaspoon of lemon juice and a pinch of sea salt, start SLOWLY pouring in about a 1/4 cup of extra virgin Spanish olive oil while you mix everything together (without stopping), once you reach a mayonnaise like consistency, the garlic aioli is done, cover with seran wrap and add to the frid
To make the garlic aioli, finely mince 2
cloves of garlic and
add them
to a mortar, using a pestle pound down on the garlic until your form a paste, then add 1 egg yolk, 1/2 teaspoon of lemon juice and a pinch of sea salt, start SLOWLY pouring in about a 1/4 cup of extra virgin Spanish olive oil while you mix everything together (without stopping), once you reach a mayonnaise like consistency, the garlic aioli is done, cover with seran wrap and add to the frid
to a mortar, using a pestle pound down on the garlic until your form a paste, then
add 1 egg yolk, 1/2 teaspoon of lemon juice and a pinch of sea salt, start SLOWLY pouring in about a 1/4 cup of extra virgin Spanish olive oil while you
mix everything together (without stopping), once you reach a mayonnaise like consistency, the garlic aioli is done, cover with seran wrap and
add to the frid
to the fridge
Finely mince 2
cloves of garlic and
add them
to the pan,
mix with the oil and then
add 1 cup of tomato puree, 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried parsley, 1/2 teaspoon of sea salt, a pinch of white sugar and some freshly cracked black pepper,
mix everthing together and lower the fire
to a LOW heat
For this recipe i used a
mix of cinnamon,
cloves, and allspice but feel free
to use other flavours like cacao, vanilla or mango by
adding some frozen mangoes while processing the bananas.
Mix the salt, baking soda, cinnamon,
cloves, and nutmeg together in a small bowl and
add to the pumpkin mixture.
Transfer the pureed eggplant
to mixing bowl and
add in 2
cloves minced garlic, 1/2 teaspoon fresh thyme, 1 teaspoon fresh sage, 2 tablespoons fresh basil, 1 1/2 cup breadcrumbs, 2 ounces of Parmesan, and 2 eggs, beaten.
Ingredients: • 1 ripe banana • 1/8 tsp cinnamon • 1/8 tsp
cloves • 1 tsp flax oil • Drizzle agave (please note: do not substitute the agave with honey until after 18 mo of age due
to the risk of botulism in young babies) Instructions: • Place peeled banana in a bowl and smash with the back of a fork •
Add spices, flax oil and agave •
Mix well • Place in microwave for 20 seconds • Serve warm Click here
to see how
to use this recipe for older children as a delicious, warm and healthy after school snack.
Then
add to a large
mixing bowl with almond meal, buckwheat flour, chia egg, nutritional yeast, garlic
cloves, onion powder, salt and pepper.
What I do is take a mug, fill it half with milk, then pour it into the pan,
add two
cloves, coconut oil, teaspoon of turmeric powder, black pepper, ginger powder and half of tea spoon of brown sugar / honey / diet sugar, and allow the
mix to boil.
Add to a
mixing bowl with remaining cup of oats, pumpkin seeds, shredded coconut, flaxseed, cinnamon,
cloves, cardamon, and sea salt.
I've
added some not so common spices
to this
mix, like
cloves and cardamom, with a bit of sea salt
to give it a reinvigorated spin on the traditional.
We
add 1/2 tsp or so of a
mix of spices, cinnamon, cardamon,
cloves, turmeric, pepper, and ginger
to our coffee with our soy milk, froth it up, and YUM YUM.
Serves 1 Prep time: 5 minutes Ingredients 1 - 2 frozen bananas 1/2 tsp ground turmeric 1/2 tsp cinnamon (plus extra
to sprinkle on top) 1/4 tsp ground cardamom 1/4 tsp ground ginger 1 heaped tsp honey or coconut sugar 1 tsp black tea 1/8 tsp black pepper 1/8 tsp sea salt 1
clove 1/4 star annise OR alternatively just
add in 1/2 tbsp wet chai
mix!
3/4 cup flour 1 egg (whisked)
mix with 1/2 cup milk salt / pepper
to season
mix all ingredients in a bowl (
add wet to dry) Add finely chopped 1/2 small to medium size onion and green pepper 2 garlic cloves finely chopped and one cup of chopped con
add wet
to dry)
Add finely chopped 1/2 small to medium size onion and green pepper 2 garlic cloves finely chopped and one cup of chopped con
Add finely chopped 1/2 small
to medium size onion and green pepper 2 garlic
cloves finely chopped and one cup of chopped conch.
Beach Cottage Blog Recipe Notes * any stock will do, I like
to use chicken for taste but if you are veggie or don't have chicken any stock is good * you may want
to lose a garlic
clove, I love garlic so throw in three * you may need
to adjust the liquid level by
adding more stock * I grab whatever herbs are plentiful in the garden but a shake of dried
mixed herbs is cool here too * apple cider vinegar is good in this if you have it lurking in the cupboard, but any vinegar works